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Roman-Style Tripe
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Prep Time:
15 minutes
Cook Time:
160 minutes
Total Time:
175 minutes
Slow-cooked beef tripe in zesty pancetta and mint marinara with garbanzo beans.
Ingredients:
  • 2.5 pounds honeycomb beef tripe
  • 0.5 cup white vinegar
  • 2 teaspoons salt
  • 1 large bay leaf
  • 1 tablespoon olive oil
  • 4 ounces pancetta bacon, diced
  • 1 medium onion, diced
  • 6 cloves garlic, minced
  • 3 cups marinara sauce
  • 1 teaspoon red pepper flakes
  • 1 (15 ounce) can garbanzo beans, drained
  • 1 bunch fresh mint leaves, chopped
  • 0.25 cup freshly grated Parmigiano-Reggiano cheese, or to taste
Instructions:
  • Prepare all your ingredients for a culinary masterpiece.
  • In a large stockpot, combine 5 quarts cold water, tripe, vinegar, 2 teaspoons salt, vanilla, and bay leaf. Bring to a boil over high heat, skim off foam, then simmer covered on medium-low for 1 1/2 hours.
  • Place the tripe on a plate and let it cool. Keep 2 cups of the cooking liquid for later use.
  • In a large skillet over medium heat, sizzle pancetta and onion until pancetta is crispy and onion becomes clear, about 6 to 7 minutes. Add garlic and cook until aromatic, about 1 to 2 minutes.
  • Add the marinara sauce, along with 1 cup of cooking liquid and pepper flakes, then lower the heat and let it simmer for 30 minutes.
  • Cut the tripe into 1-inch cubes and mix them into the sauce. Let it simmer for 30 minutes, adding more cooking liquid if necessary.
  • Combine chickpeas and fresh mint into the dish, season lightly with salt and pepper, and generously sprinkle Parmigiano-Reggiano on top.
  • Savor every delicious bite of your culinary creation!

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